Rice Cabbage Creole 1968

• 2 cups leftover roast pork or 2 cups roast beef or 2 cups roast chicken
• 1 cup chopped onion
• 1 (16 ounce) can tomatoes
• 1 can sliced mushrooms
• 1 teaspoon seasoning salt
• 14 teaspoon garlic salt
• 34 teaspoon reg. salt
• 12 teaspoon chili powder
• 14 teaspoon black pepper
• 4 cups chopped cabbage
• 2 cups cooked rice

1. Brown diced meat with the onions.
2. Add chopped canned tomatos with juice.
3. Add cabbage.
4. Add seasonings.
5. Cook 15 minutes covered.
6. Place fresh hot rice onto plates and cabbage over top.
7. Or Mix cabbage and rice together.
8. Serve hot.

leftover roast pork, onion, tomatoes, mushrooms, salt, garlic, salt, chili powder, black pepper, cabbage, rice

Taken from www.food.com/recipe/rice-cabbage-creole-1968-75510 (may not work)